America's Test Kitchen.
| 2 large | fresh tomatoes (or a 14-oz can of diced tomatoes) |
| 1 small | onion |
| 1 | jalapeño, minced |
| 2 cloves | garlic, minced |
| 1 tbsp | lime juice |
| 2 tbsp | ketchup |
| 1 tsp | salt |
| ¼ tsp | ground pepper |
| 1 tbsp | oil |
| 1lb | shrimp, peeled, deveined, etc., but into ½" pieces |
| 12 | corn tortillas |
| 8 oz | Monterey Jack, grated |
| — | iceberg (or other) lettuce |
| — | avocado chunks, about ¾" (or guacamole) |
| — | cilantro, chopped |
| — | Taco sauce |
1. Chop up the tomatoes and the small onion. Mince the jalapeño and garlic cloves. Add lime juice and ketchup. All into a bowl.
2. Heat a skillet to medium hot. Oil, then add vegetables and cook down for 5-10 minutes (don't brown or burn).
3. Drop skillet down to medium and stir in shrimp. Cook for only 2 minutes; they won't be cooked all the way through. Remove from bowl to stop cooking.
4. Oil two baking sheets well. Lay 6 tortillas out on each of the sheets and oil them well too. In the oven, these will get a fried, crisp texture.
5. Put a small pile of cheese on each tortilla. This will keep shrimp/sauce juices from dripping down and sogging the tortillas.
6. Divide the shrimp filling over all the tortillas until gone.
7. Stoke the oven to 450°.
8. Place the baking sheets on the lowest rack to direct oven heat against the sheets to crisp the tortillas, 7-9 minutes or until tortillas crisp.
9. Remove from oven, top with shredded lettuce, avocado and cilantro. Add hot sauce if desired.
10. Fold filled tortillas and lodge into a high-side baking dish, upright, that will keep them folded. Work fast before tortillas go firm (cool down) and crack.
11. Add lime juice and serve.